Derivative of following sauce

Question 11b: In the table below, different types of sauce are provided. Student is required to listthe following in the provided table for each sauce: Derivative of Ingredients Use Sauce Derivative of Ingredients Uses (at least one) Tartare Mayonnaise + chopped gherkins + chopped Served as a dipping sauce with fried capers + chopped herbs fish Demi-glaze Equal parts of brown sauce + brown stock and Accompanies red meats and also reduced to half forms the base of other sauces Maltaise Hollandaise + juice of blood oranges + blanched To accompany vegetables julienne of orange zest Allemande Veloute + mushroom trimmings + liaison + To accompany poached chicken lemon juice Provencale Thin tomato sauce + sauteed sliced mushrooms Used for egg, fish and shellfish + chopped parsley + garlic + tomato concasse + sugar Cocktail Mayonnaise + chopped shallots cooked in white To accompany seafood wine + tomato ketchup + chopped tarragon - Brandy + cayenne pepper Mornay Cheese sauce Bechamel + grated gruyere cheese + liaison Used in poultry, fish, vegetables and pasta Cardinal Seafood sauce Veloute + lobster butter + fresh cream To accompany fish and lobster Bearnaise Hollandaise + egg yolk + clarified butter + To accompany steaks, fish and eggs white wine vinegar Barbecue Tomato sauce + ketchup + vinegar +sugar It is an American sauce. ssibility: Investigate